This dish is a delicious fusion of Italian risotto and Mexican enchilada in one flavor packed, creamy concoction!
Ingredients
- 3.5 cups chicken or vegetable broth
- 1 cup red enchilada sauce
- 2 + 2 tsp oil
- 1 zucchini diced
- ½ a red bell pepper diced
- 1 small yellow onion or half a large one chopped
- 3 cloves garlic smashed and chopped
- 1 cup arborio rice
- ½ cup Any light beer
- ¼ cup shredded mild cheddar cheese
- Salt and pepper to taste to taste
- Cilantro, avocado, tortilla strips to garnish with. ((optional))
Instructions
- Add the chicken/vegetable broth to a pan along with the enchilada sauce and bring it to a simmer. When it is simmering, turn the stove off.
- In another pan, add 2 tsps oil and the chopped zucchini and red bell pepper and saute about 5 minutes over medium/high heat. Then, spoon this veggie mix into a plate/bowl and set aside.
- Add the other 2 tsps of oil to the pan and also add in the onion. Saute the onion for about 5 minutes and then add in the arborio rice and saute, stirring throughout. When the rice begins to pop, add in the beer to deglaze the pan with.
- Then, add in a ladle of the hot broth and enchilada sauce mixture and stir well. Keep adding ladles of the broth to the rice mixture and stirring often, for the next 11 minutes. After 11 minutes, check the rice for firmness. I kept stirring and adding ladles of the broth/enchilada mix for another 8 minutes (total cooking time 19 minutes, but this will vary depending on the heat of your stove.) Turn off the stove at this point but leave the pan on it.
- Then, stir in the cheddar cheese. Add in the zucchini and red bell pepper. Season with salt and pepper if needed. Garnish with cilantro and serve with avocado, tortilla chips and a cold Sol beer!
Notes
*Nutrition info is only for the Enchilada Risotto and does not include the avocado, tortilla chips and any other toppings.
Nutrition
Calories: 335kcal | Carbohydrates: 48.2g | Protein: 10.6g | Saturated Fat: 2.5g | Cholesterol: 7mg | Sodium: 1118mg | Fiber: 2.9g | Sugar: 3.6g
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